Fish Fillets in Mole Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here, tomatillos become a brilliant green sauce for baked fish. Ingredients:
1/4 pound tomatillos, husked, rinsed, coarsely chopped |
1 large bunch fresh cilantro with stems (about 2 cups packed) |
1/2 cup water |
1/2 cup (lightly packed) fresh italian parsley leaves |
1/2 cup (lightly packed) fresh mint leaves |
3 garlic cloves, peeled |
1 2-inch-long jalapeño chile, stemmed |
2 tablespoons fresh lime juice |
1 tablespoon olive oil |
1 1/4 teaspoons salt |
1/2 teaspoon ground cumin |
1/2 teaspoon aniseed |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cloves |
1/4 teaspoon ground black pepper |
8 ounces assorted fresh mushrooms (such as button, stemmed shiitake, and oyster), sliced, divided |
8 teaspoons olive oil, divided |
4 (6-ounce) halibut or cod fillets (1 inch thick) |
Directions:
1. Position 1 rack in center and 1 rack in bottom third of oven and preheat to 375°F. Finely chop tomatillos in processor. Add cilantro and blend until coarsely chopped. Add 1/2 cup water and next 12 ingredients; blend tomatillo sauce until smooth.
2. Place 2 shallow ovenproof bowls on each of 2 large rimmed baking sheets. Divide half of mushrooms among bowls; sprinkle lightly with salt and pepper. Drizzle 11/2 teaspoons oil, then 2 tablespoons tomatillo sauce over each. Top each with 1 fish fillet; sprinkle with salt and pepper. Top with remaining mushrooms and tomatillo sauce. Drizzle 1/2 teaspoon oil over each. Cover baking sheets with foil, sealing sheets at edges. Bake until fish is just opaque in center, about 25 minutes.
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